Matcha White Chocolate Sugar Cookies Recipes

MATCHA-WHITE CHOCOLATE SUGAR COOKIES

Steps:

• Whisk 1/2 cup granulated sugar and 1/2 teaspoons matcha in a small bowl; set aside.
• Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl. Using an electric mixer on mediumhigh speed, beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.
• Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.
• Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.
• Preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1" apart. (Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)
• Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8-10 minutes.
• Immediately-but gently-toss cookies in reserved matcha sugar and place on wire racks; let cool.

MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.

CHEWY MATCHA WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Using a stand mixer with the paddle attachment, cream the unsalted butter, brown sugar, and white sugar on medium speed for 3 minutes.
• Add the eggs, and continue mixing for another 2 minutes. Make sure to scrape the side of the bowl so that the eggs get mixed in evenly.
• Once mixed, add the all-purpose flour, almond powder, matcha powder, baking powder, salt, and white chocolate. Mix on low to medium speed for 2 minutes.
• Allow cookie dough to rest in the refrigerator for at least 2 hours (and up to 24 hours) before baking the dough.
• Preheat oven to 320 F.
• Scoop cookie dough into balls and place on a lined baking sheet.
• Bake cookies for 15 to 20 minutes, depending on their size.
• Allow cookies to cool for 10 minutes on pan before transferring to cooling rack.
• Once cooled, the cookies are ready to eat.

MATCHA GREEN TEA COOKIES WITH WHITE CHOCOLATE AND MACADAMIA NUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350 degrees°F.
• Whisk together melted butter, granulated sugar, light brown sugar, and salt until there are no lumps.
• Then, add in vanilla extract, egg, and egg yolk. Whisk until smooth.
• Using a sifter over the mix, sift in matcha powder, baking soda, all-purpose flour, and bread flour.
• Using a spatula, fold together the mix until a dough forms.
• Add in macadamia nuts and white chocolate chips.
• Roll the mixture into balls and flatten to shape into cookies.
• Bake for 14 minutes. Then, cool for 10 minutes and serve.